Inspired by 'Six Seasons: A New Way with Vegetables' by Joshua McFadden (Thanks, Veggie Box member Kristin for the recommendation!)

½ pound unsalted butter, at room temperature
1/2 of your green garlic (about 3 stalks), trimmed, including ½ inch off the green tops, cut crosswise into very thin slices
1/2 of your Veggie Box scallion bunch, thinly sliced
½ teaspoon kosher salt
Optional: 1 Tablespoon Veggie Box rosemary, finely chopped

1/2 of your green garlic (about 3 stalks), trimmed, including ½ inch off the green tops, cut crosswise into very thin slices 1/2 of your Veggie Box scallion bunch, thinly sliced

Melt a spoonful of the butter in a skillet, add the sliced green garlic, scallions and the salt, and cook over medium-low heat. You want to soften both the texture and the intense flavor but you don't want to brown the greens at all; this should take around 10 minutes.
Let cool and then fold this into the rest of the butter using a wooden spoon or rubber spatula, stirring in rosemary if desired. Pile into whatever container you want to serve or save it in. Chill the butter for at least 1 hour to firm it up and to let the flavors marry and permeate the butter.


MORE WAYS:
- Serve with raw radishes and coarse salt.
- Smear on good bread and toast to make the best garlic bread.
- Toss with sautéed veggies.